With a flavor that ranges from bright and peppery to mellow and buttery, extra-virgin olive oil is known for its pronounced taste, so dressings made with olive oil taste like olive oil. This isn't a bad thing, but if you are looking to shake up your salad routine, try expanding your oil options. Here's why nutty, heart-healthy avocado oil is one of our new favorite salad oils.
What is a summer picnic without its side salads? This one is particularly well-suited to the potluck table. The bright green pasta beckons from across the lawn, and the pungent flavors of olives and crumbly feta make an irresistible companion to grilled chicken and grilled fish. Yup, this salad is destined for picnic glory.
When you talk about vegetarians and grilling, too often tofu dogs or packaged veggie burgers get brought into the discussion. But in reality, there are so many delicious (and unpackaged) recipes that give vegetarians a serious reason to dust off the barbeque this season.
It's official. Our basil is finally growing beyond its little planter, and there's enough to harvest to turn into pesto. Instead of celebrating, mild anxiety kicked in: this has to be the very best pesto of all time. We don't have much of our own basil to go around, so we have to really knock it out of the park on this one.
Q: For a friend's upcoming birthday I bought her a bottle of white truffle oil, something she's been dying to try but hesitant to splurge on. I'd like to get her some ingredients to go with the oil. How do you guys recommend showcasing truffle oil, especially for a truffle oil virgin?
These days it happens more often than not: you find yourself hosting a dinner party where at least one guest has a dietary restriction. I've gotten used to this. I once fed a group of ten actors for a week: one vegan, two vegetarians, one allergic to nuts, one lactose intolerant and one with a wheat allergy, so I know I can usually roll with pretty much any cooking challenge.
But sometimes I goof, and when the goof is simply forgetting about an allergy and realizing I can make up something else on the spot, I get excited. This is how unexpected ideas come to be and how some of my best recipes are born.
Recently, I found myself tending a table for four, including a newly gluten-free friend. At the end of the meal, I set out four perfect little lemony desserts containing flour. Oops.
Do you love toasty coconut? And granola? Then you'll love this suggestion from Melissa Clark: make your granola with coconut oil! Virgin coconut oil not only has a number of health benefits, it also lends a warm, nutty flavor to granola.
The enemies of olive oil are air and sunlight which cause oxidation and loss of flavor. There are many ways to protect your olive oil, but the most popular is to store your oil in a tinted bottle with a spout.
I also like using an old enamel coffee pot, a trick I learned from Sam Clark, chef and owner of the Moro restaurant in London.